Black Bean and Corn Salsa

4 (15 ounce) cans black beans, rinsed and drained

1 yellow bell pepper, diced

1 orange bell pepper, diced

1 green bell pepper, diced

¼ red onion, finely chopped

1 (16 ounce) package frozen corn, thawed

⅔ cup olive oil

2 tablespoons red wine vinegar

2 tablespoons balsamic vinegar

2 tablespoons apple cider vinegar

1 teaspoon salt

1 teaspoon ground cumin

1 tablespoon chopped fresh cilantro

1 tablespoon minced garlic

¼ teaspoon hot sauce, or to taste

Stir the black beans, yellow bell pepper, orange bell pepper, green bell pepper, red onion, corn, olive oil, red wine vinegar, balsamic vinegar, apple cider vinegar, salt, cumin, cilantro, garlic, and hot sauce together in a non-reactive container. Chill in refrigerator overnight.